|Cornflour||2 Ounce (50 Gram)|
|Flour||8 Ounce (250 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter||4 Ounce (125 Gram)|
|Castor sugar||2 Ounce (50 Gram)|
|Soured cream||4 Tablespoon|
|Milk||12 Fluid Ounce (350 Milliliter)|
|Grated lemon rind||1⁄2 Teaspoon (From 1/2 A Lemon)|
Sift together the cornflour, flour, salt and cinnamon.
Cream the butter with the sugar.
Beat in the eggs, one at a time, then fold in the flour mixture.
Stir in the soured cream and milk to form a fairly thick but pouring batter.
Stir in the lemon rind.
Heat a waffle iron.
Spoon a few tablespoonsful of the batter into the hot waffle iron and press the lid down firmly.
Bake until the waffle is golden brown and crisp.
Transfer to a warmed serving dish and keep hot while you make the remaining waffles.